Vegan Carrot Cake

rainbownourishments.com

Elizabeth Fraser

subheading: Dry ingredients:

3 cups (375g) all-purpose plain flour, spooned and leveled (note 1)

1 cup (190g) packed brown sugar, or use more granulated sugar

½ cup (100g) granulated sugar, or use more brown sugar

3 teaspoons baking powder

½ teaspoon baking soda

3 teaspoons ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

subheading: Wet ingredients:

3 cups (300g) coarsely grated carrots, (around 3 to 4 medium carrots)

1 ¼ cups (315g) dairy-free milk

½ cup (125g) neutral flavored oil, or a light olive oil

1 cup (120g) chopped walnuts, or pecans, optional (note 2 for other add-ins)

1 tablespoon apple cider vinegar, regular vinegar or lemon juice, optional

1 teaspoon vanilla extract

subheading: Cream Cheese Frosting (see note 3 for frosting without cream cheese):

½ cup (115g) vegan block butter, room temperature

8 oz (240g) vegan cream cheese, room temperature

4 cups (400g) powdered sugar / icing sugar, more if needed

1 teaspoon vanilla extract

3 tablespoons (20g) cornstarch / corn flour, or ¼ cup melted vegetable shortening or coconut oil, for a firmer frosting (optional)

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